It may sound like Greek to you, but it is also a very popular Bulgarian dish. There are many ways to prepare moussaka. This is my version – easy to make and healthier, because no prefrying of the vegetables is required. It could be prepared only with potatoes or only with eggplant, I prefer with both.
1 lb lean ground pork
1 lb lean ground beef
1 medium onion
2 medium eggplants
4 large potatoes
3 medium tomatoes
4 tbs canola oil
1 tbs thyme
splash white wine or
splash tomato juice
salt and black pepper to taste
Topping/ Zalivka
3 eggs
2 c yogurt
1 ts sweet paprika
Peel and chop the potatoes to r/2-inch pieces. Peel and chop the eggplants to one-inch pieces. Skin and dice the onion.
Heat the oil in a big pan and sweat the onions. Add the meat and crush it to small pieces with a wooden spoon while browning. Season with salt, black paper and thyme. Add one cup water or broth and a splash of white wine or tomato juice and simmer for 30 minutes. Add the potatoes, mix in and cook for IO minutes. Finally, mix in the eggplants and saute for ro-15 minutes, adjust seasoning.
Arrange in a baking dish, add a little water if too dry. Layer the thinly sliced tomatoes on top. Bake for about an hour at 375• F.
Mix the eggs with the yogurt, season lightly and pour evenly over the top of the mousaka.
° Sprinkle the paprika on top and bake at 450 F until a beautiful golden brown crust forms.
Cut to square pieces and serve with yogurt on the side. Of course you can sprinkle with parsley! Serves 4 to 6.